Cheese Cake (cheese Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 5 1/2 | qt | WATER, COLD |
| 2 | lb | BUTTER PRINT SURE |
| 1 1/4 | lb | MILK, DRY NON-FAT L HEAT |
| 8 | lb | CAKE MIX CHEESE 4LB |
| 3 | lb | COOKIE SUGAR 10 OZ #10 |
| 3/4 | lb | SUGAR, GRANULATED 10 LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX. BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 MINUTES. POUR 1 1/4 GAL FILLING INTO EACH CRUST. CHILL 1 HOUR OR UNTIL READY TO SERVE. CUT 6 BY 9. NOTE: 1. IN STEP 1,GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN. 2. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH. Recipe Number: G03501 SERVING SIZE: 1 PIECE From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 10.5mg
Sodium: 137.9mg
Potassium: 76.6mg
Carbohydrates: 16.3g
Fiber: <1g
Sugar: 3.4g
Protein: 2g